Carrot Cake with Cream Cheese Frosting

After several failed recipes, I finally made something I can blog about. Carrot cake.
I could probably eat anything with cream cheese frosting, but this cake is something I would consider eating all on its own.
It’s moist, sweet, and I can tell myself it’s healthy; it has carrots. I suggest you tell yourself the same.
Carrot Cake with Cream Cheese Frosting
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 1/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 1/2 cups shredded carrots
  • 3/4 cup flaked coconut
  • 1 (8 ounce) can crushed pineapple with juice
  • 2/3 cup raisins

for the frosting:

  • 1/2 cup unsalted butter
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

How To:

Preheat oven to 350 degrees. Grease two 8- inch baking pan. Set aside.
In a large bowl, mix together sugar, oil, eggs, vanilla and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Spread batter into prepared pan.
Bake for 55 minutes or until a cake tester comes out clean. Remove from oven and cool in pan for 10 minutes. Remove from pans and cool completely on a wire rack.
In a medium mixing bowl, combine butter, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake as you would any two layer cake: begin with first layer. Place 1/4 of cream cheese frosting on top and spread across top of cake. Add second layer and place remaining frosting on top, working frosting down sides of cake and around. Smooth entire surface (or create waves if you want that look).

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